750 g chicken tenderloins
2 tbsp balsamic vinegar
1 tbsp olive oil
420 g can 4 bean mix drained, rinsed
250 g Tuscan mix
100 g baby spinach
Place chicken in a shallow dish.
Add balsamic vinegar and olive oil and turn to coat.
Cover and marinate in fridge for 15 mins.
Heat a frying pan on medium.
Cook chicken for 5 mins each side until cooked through.
Remove from pan and chop roughly.
Place 4 bean mix, Tuscan mix (with its oil) and baby spinach in a large bowl.
Add chicken and toss to combine.